Summary
| Yield | |
|---|---|
| Source | Based on a recipe in Cook's Country |
| Prep Time | 6 hours |
| Recipes | Crockpot Cookery |
Description
Ingredients
- One small onion, diced
- One rib celery, diced
- One carrot, grated or diced
- 2 Tbs. Butter or olive oil
- 6clove garlic, pressed
- one small can of tomato paste
- 1lb each ground beef and pork
- 3c of whole milk
- one bottle dry white wine
- two 28 oz cans diced tomatoes
- One small onion, diced
- One rib celery, diced
- One carrot, grated or diced
- 2 Tbs. Butter or olive oil
- 6clove garlic, pressed
- one small can of tomato paste
- 1lb each ground beef and pork
- 3c of whole milk
- one bottle dry white wine
- two 28 oz cans diced tomatoes
Instructions
The night before: (Or that morning if you have the time)
In a large dutch oven, saute the onion, celery, and carrot in the butter over medium heat until translucent.
Add the garlic and tomato paste, cook until fragrant.
Add the meat and saute until lightly browned and crumbly.
Add the milk and simmer, stirring frequently, until all milk is evaporated and just the clear fat is left. This takes about 20 minutes.
Stir in the wine and tomatoes, cool, and refridgerate.
The next morning:
Bring the sauce back to a boil.
Dump into the crockpot and cook on high, uncovered, for 7 hours. Yes, that said uncovered and on high. It evaporates and breaks down into this really yummy, silky sauce. Serve over hot, cooked pasta.
I freeze the left over for lasagne sauce. It's excellent that way.
Technorati Tags: Crockpot Cookery
